Pomegranate Melomel
Elevate your mead-making with this Pomegranate Melomel recipe, blending the tangy essence of fresh pomegranates and the richness of honey. This harmonious union creates a luxuriously sweet and tangy drink, perfect for toasting special moments or savoring on a cozy evening. With straightforward steps, you can craft a unique beverage that exemplifies the art of mead-making at home.
ingredients
- 8 pomegranates
- 1 lb raisins
- 1 cup dry malt extract
- 3 cups honey
- 2 tsp acid blend
- 1 tsp pectic enzyme
- 1 tsp yeast nutrient
- 1 campden tablet
- 1 packet wine yeast
- Water
steps
- 1.
Extract juice from the pomegranates, discarding seeds and pulp, and pour it into a sanitized fermentation container.
- 2.
Chop the raisins and add them to the container with the pomegranate juice.
- 3.
In a separate bowl, dissolve the dry malt extract and honey in 1 quart of warm water, stirring until fully dissolved.
- 4.
Pour the malt and honey mixture into the fermentation container.
- 5.
Add the acid blend, pectic enzyme, and yeast nutrient to the container, mixing well.
- 6.
Crush the campden tablet and add it to the mixture, stirring gently to combine.
- 7.
Let the must sit for 24 hours to allow sulfites to dissipate.
- 8.
After 24 hours, sprinkle the yeast on top of the mixture without stirring.
- 9.
Seal the fermentation container with an airlock and place it in a cool, dark area.
- 10.
After 1-2 weeks, check fermentation, then siphon into clean bottles.
- 11.
Allow to age for at least 3 months before serving.
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